cream, puddings and fruit mixes. It is produced by the bacterial fermentation of coconut water. Nata de coco is produced by the fermentation of coconut water or coconut milk, which gels through the production of microbial cellulose by Acetobacter xylinus. Acetobacter xylinum is the most efficient and widely used cellulose-producing bacterium in fermenting the coconut water to produce the nata de coco. Chemical purities are one of the most important features of microbial cellulose, which distinguishes
Gluconobacter, Acetobacter, Ketogulonicigenium, Pseudomonas, Erwinia, and Corynebacterium have been used. (Urbance et al., 2001[11]; Sugisawa et al., 1990[12]; Sonoyamaet al., 1982[13]; Isono et al., 1968[14]). , In the second method mixture of cultures have been used by different researchers (Xu et al., 2004[15]; Nogami et al., 1987[16]), In this method they have used two stage fermentation process in which d-glucose is oxidized to 2,5-diketod-gluconate by Erwinia or Acetobacter strains in the
I. INTRODUCTION According to Rahman (2007), fermentation is one of the earliest ancient traditions developed by cultures all around the world to prolong the possible storage time of foods. Moreover, it is a process in which microorganisms alter the sensory and functional properties of a food in order to come up with a desirable product for the consumer. It is also the process by which the chemical changes are brought about in an organic substrate or organic materials by means of the action of a biological
Preparation of Ethanol and Ethanoic Acid AIM: To obtain pure samples of Ethanol (CH3CH2OH) and Ethanoic Acid (CH3COOH) from fermented Yeast (Saccharomyces Cerevisiae). BACKGROUND INFORMATION: The use of yeast in food production is the oldest and most extensive contribution made by any group of microorganisms. A most common substrate that yeast can work with is GLUCOSE. Glucose is a monosaccharide, which are sweet crystalline sugars that dissolve easily in water to form sweet solutions